Crab & Garlic Cream Cheese Stuffed Mushrooms

Crab & Garlic Cream Cheese Stuffed Mushrooms

Crab & Garlic Cream Cheese Stuffed Mushrooms




Ingredients:

18 button or cremini mushrooms, scrubbed clean, stems removed

1 tablespoon butter, melted

For the Garlic Cream Cheese Filling:

½ package (or 4 oz) cream cheese, softened

1 tablespoon Parmesan cheese, grated

1 clove garlic, minced

½ tsp dried parsley

½ tsp dried oregano

For the Crab Topping:

¼ lb lump crabmeat, picked clean

6 Ritz Crackers, crushed

1 green onion, chopped

2½ tablespoons mayonnaise

1 teaspoon fresh lemon juice

Dash of Worcestershire sauce

Dash of Old Bay Seasoning

Salt and pepper, to taste

For the Horseradish Dip:

¾ cup mayonnaise

¼ cup sour cream

2 tablespoons horseradish

Green onions


Directions:

Mix together all of the Horseradish Dip ingredients except for the green onions. Cover and refrigerate until ready to serve.

Preheat oven to 400 degrees F.

In a medium sized bowl, mix together all Garlic Cream Cheese Filling ingredients.

In another bowl, add crabmeat, Ritz Cracker crumbs, green onion, mayonnaise, lemon juice, Worcestershire sauce, Old Bat Seasoning, and salt and pepper. Mix well.

Using a spoon, fill the mushroom caps about ¾ of the way with the cream cheese mixture. Then, top each mushroom cap with about a tablespoon of the crab cake mixture.

Place all of the stuffed mushrooms in a greased baking pan and pour the melted butter evenly over all of them. Sprinkle the tops with Old Bay.

Bake for 20 minutes, or until crab cake topping has become golden-brown.

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